Fresh Mint Gelato with Chocolate Chunks

Monday June 25, 2012


Elemental Custard

It's gelato time. Too hot to turn on the oven. Heat means you need something cool to make. Obviously I interpret that as eat ALL the ice cream. But I would rather eat tasty homemade ice cream that you made with love in your homemade ice cream machine. Especially if it is homemade mint ice cream. You should probably eat all of it.

Mint chocolate chip ice cream is one of my absolute favourites. It's so refreshing. And there's chocolate in it so you know it's good.

Elemental Custard

This mint ice cream is way more awesome than that stuff you can get at the store. You know why? I made it with fresh mint leaves. The flavour is phenomenal. I'm telling you- get an ice cream maker! They are mega-fun.

BUT if you don't happen to have one, David Lebovitz has a post about making ice cream without a machine HERE.

Recipe: Fresh Mint Gelato with Chocolate Chunks

Makes 1 Qt (1L)
Ingredients:

2 cups whole milk (also works with 1%!)
2 tsp vanilla
2 tbsp creme de menthe
1/2 cup honey
5 egg yolks
1 1/2 cups heavy cream
3-4 cups fresh mint leaves rinsed
1 cup finely chopped chocolate

Method:

In a heavy bottomed saucepan over medium heat, heat the whole milk, 1/4 cup of honey and the mint leaves. Stir occasionally to keep the bottom from burning. When the mixture is almost boiling, remove from heat, cover and let steep for 2 hours.

Strain the mixture into another saucepan and wring out the mint leaves. Heat the mixture over medium heat until it reaches 180 degrees F. Meanwhile, combine egg yolks with the remaining honey in a large bowl. Beat until slightly thickened. Temper the hot milk mixture with the egg yolks. Pour the mixture back into the saucepan and heat stirring occasionally with a heatproof spatula or wooden spoon until thickened and the mixture reaches 180 degrees F.

Prepare the cream in a large bowl set over an icebath. Pour the hot milk through a fine mesh sieve into the cream. Add the vanilla and creme de menthe. Stir every 5-10 minutes until the mixture has cooled. Refrigerate overnight before processing according to your ice cream makers directions. In the last 2 minutes in the icecream maker, add the finely chopped chocolate.

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